Jim's Rice Salad

Perfect warm-weather potluck fare!

2 tablespoons vinegar
1/4 cup salad oil
1 1/2 teaspoons seasoned salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne
1 1/2 cups raw rice
3 cups chicken broth
A 17-ounce can small English peas, drained
A small jar artichoke hearts, drained, chopped
1 cup ripe olives
2 hard-boiled eggs, diced
`/1 cup sweet pickle relish
3/4 cup onions, chopped
1 small jar pimientos, drained, chopped
1/2 cup mayonnaise
2 tablespoons prepared mustard

Combine vinegar, oil, seasoned salt and peppers. Mix well. Cook rice in chicken broth. Pour salad dressing over hot rice. Toss well and cool. Stir in peas, artichokes, olives, eggs, pickles, onions and pimientos. Combine mayonnaise and mustard and combine well with salad. Serves 10 to 12.